Directions:

Rinse beans in cold water then place in a large saucepan of boiling water. Return to the boil and cook for 2 minutes.

Remove from heat, cover and leave to swell and soften for 1 hour. Drain.

Place tomatoes, molasses, onion, dry mustard, Worcestershire sauce, and salt in a large casserole dish. Stir in prepared beans. Cover and place in a 300ºF slow oven for 4 to 6 hours. (Very slow baking allows the full flavor to develop.)

Variations:

An equal amount of treacle can be used in place of molasses, if desired.

Ingredient suggestion is not included in the nutritional analysis.

Tips:

If cooking in a slow cooker (crock-pot), make sure that there is sufficient liquid to just cover the beans.